| 引用本文:冯永辉 谭汗青.麸炒对盘龙七中岩白菜素含量的影响[J].世界中医药,2014,9(10):. |
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| 麸炒对盘龙七中岩白菜素含量的影响 |
| Effects of Stir Fried Bran on Bergenin Content in Rhizoma Bergeniae Scopulosae |
| 投稿时间：2014-07-10 |
| DOI：10.3969/j.issn.1673-7202.2014.10.031 |
| 中文关键词: 麸炒 盘龙七 岩白菜素 |
| English Keywords:Bran Fried Rhizoma Bergeniae Scopulosae Bergenin |
| 基金项目:陕西省自然科学基金资助项目(编号：2010JM3014)；陕西省食品药品监督管理局资助项目（陕西省中药材标准2010-86） |
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| 中文摘要: |
| 目的:考察盘龙七麸炒前后岩白菜素的含量变化。方法:采用HPLC法测定盘龙七麸炒前后岩白菜素的含量，色谱柱：UltisilTMXB-C18柱（150 mm×10 mm,5 μm）；流动相为甲醇∶水（32∶68）；流速1.0 mL/min；柱温为室温；检测波长275 nm。进样量：20 μL。结果:盘龙七麸炒前所测岩白菜素平均含量为16.82 mg/g；盘龙七麸炒后所测岩白菜素的平均含量为22.15 mg/g。结论:麸炒后盘龙七中岩白菜素的含量高于麸炒前的盘龙七，麸炒盘龙七可以提高其治疗效果。 |
| English Summary: |
| To study the content changes of bergenin in Rhizoma Bergeniae Scopulosae before and after stir-baking with bran.Methods:Bergenin content in Rhizoma Bergeniae Scopulosae was determined by HPLC.Chromatographic column:UltisilTM XB-C18 column (150 mm×10 mm,5 μm); moving phase:taking moving phase as carbinol to nater(32∶68);flow velocity:taking flow velocity as 1.0 ml/min; column temperature:taking colum temperature as room tomperature; determine wavelength was 275nm;sample size was 20 μl.Results:Bergenin content in Rhizoma Bergeniae Scopulosae before stir-baking with bran was 16.82 mg/g,and after bran fried was 22.15 mg/g.Conclusion:Bergenin content in Rhizoma Bergeniae Scopulosae after stir-baking with bran is higher than before.So we can see that stir-baking with bran can increase therapeutic effect of Rhizoma Bergeniae Scopulosae. |
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